Tinga de Camarones
Smokey chipotle tomato tinga sauce that you traditionally see with chicken, but we love it on shrimp.
Servings: 4
Ingredients
- 12 Argentinian pink shrimp shelled, deveined
- 2 tbsp olive oil or lard
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tbsp chipotle in adobo sauce
- 1 pinch mexican oregano
- 1 pinch cumin
- 2 large tomatoes roasted
- 2 large tomatillos roasted
- 1 cup tomato bouillon found in Mexican section at grocery
- S & P
- 8 corn tortillas
- cilantro
- red onion
- lime
Instructions
- In a large saucepan over medium high heat saute onion in 1 tbsp olive oil until softened.
- Add garlic and stir together, cooking lightly, taking care not to burn.
- Add remaining ingredients and simmer for about 10 minutes, then set aside.
- Pat each shrimp dry and season each shrimp with S & P.
- In a large saute pan over high heat sear shrimp on each side in remaining olive oil.
- Add sauce to shrimp and toss together.
- Serve in warmed tortillas and top with cilantro, red onion and squeeze of lime.